Cheesy Mediterranean Flatbreads with toppings

For the Hummus:

• Start with the hummus by rubbing the beets with oil, wrapping in foil, and roasting inan oven at 180°C for 1 hour.
• Once roasted, let the beets cool and then peel off the skin using your fingers.
• Cut the beets into 1-inch cubes and in a food processer, blend into small pieces.
• Add the remaining ingredients (except the olive oil) and blend until smooth.
• Slowly drizzle the olive oil into the food processer while the hummus is mixing.
• For the edamame, toss all the ingredients together and roast at 180°C for approximately 15 minutes or until golden.

For the flatbreads:

• For the flatbreads, start by activating the yeast by mixing the water, yeast, and sugar together in a small bowl. Set aside.
• In a medium bowl, mix the all-purpose flour, salt, baking powder, and cheese well.
• Make a well in the center of the dry ingredients and add the oil, yoghurt, egg, and squid ink (optional).
• Mix well until all the ingredients are combined.
• Finally, add in the yeast mixture and knead for approximately 5 minutes until well combined. Set aside for 1 hour at room temperature.
• After an hour, split your flatbread dough into 10 equal pieces.
• Working one ball of dough at a time, roll each one into approximately 20cm rounds.
• Cook for 2-3 minutes on each side on a skillet over medium-high heat (no oil required).
• Once cooked, top your flatbread with the hummus, edamame, and your favorite toppings.
• We added lamb mince and spring onions too!